Meal and wine pairing
Photo by Quinn Dombrowski (CC BY-SA 2.0)
https://www.flickr.com/photos/quinnanya/2136574000/
Saumur rosé
Serve at: 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
This drink is paired well with:
Meal families
Desserts and Sweet Courses
Black and red fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Miscellaneous
Croque-madame with bechamel sauce
Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Cheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Miscellaneous
Oven-baked croque-monsieur with bechamel sauce
Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Desserts and Sweet Courses
Puits d’amour
Round, hollowed-out pastry made from puff or choux pastry, filled with jam (apricot, raspberry, or redcurrant jelly) or pastry cream, and topped with caramel or powdered sugar.
Pair with the redcurrant jelly or the raspberry jam.
Desserts and Sweet Courses
Redcurrant meringue tart
Prefer a pairing with a wine with residual sugar.
Desserts and Sweet Courses
Redcurrant pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
Prefer a pairing with a wine with residual sugar.
Desserts and Sweet Courses
Redcurrant vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
Cured Meats
Rillauds
France. Pays de la Loire. Maine-et-Loire.
Pork belly with crispy crackling, rendered and confit in fat.
Prefer a pairing with a wine with some residual sugar.
Prefer a pairing with a wine with some residual sugar.